Big-Batch Bloody Marys

4.5

(2)

2 Reviews

You know what’s easier than a Bloody Mary bar? Preparing a big-batch Mary that’s so good, your guests don’t have to do any DIY work.

By Food & Wine

Updated on July 26, 2023

Tested by

Food & Wine Test Kitchen

Active Time:

10 mins

Total Time:

2 hrs 10 mins

Yield:

8 servings

This crowd-pleasing Bloody Mary batch recipe starts with the toned-down tomato kick of V8, then gets a double smack of heat from zippy horseradish and hot sauce. Regular pickle juice adds a puckery sweet-sour touch, but we really love the extra heat from a jar of spicy pickles (Wickles is our current brand crush). Be sure to let the mix sit for at least a couple hours for the flavors to meld and mingle. Pints of the Bloody Mary mix paired with bottles of vodka make stellar gifts.

Cook Mode (Keep screen awake)

Ingredients

1 quart (32 ounces) vegetable juice, such as V8
3 tablespoons prepared horseradish
3 tablespoons Worcestershire sauce
3 tablespoons dill pickle juice
3 tablespoons fresh lemon juice
1 tablespoon hot sauce, such as Frank’s RedHot Original
2 teaspoons kosher salt
1 teaspoon celery salt
1 teaspoon black pepper
2 cups (16 ounces) vodka, divided
Celery, for garnish
Green olives, for garnish
Fresh flat-leaf parsley, for garnish
Lemon wedges, for garnish

Directions

Stir together vegetable juice, horseradish, Worcestershire, pickle juice, lemon juice, hot sauce, kosher salt, celery salt, and black pepper in a large pitcher. Stir to combine, cover, and chill at least 2 hours or up to 24 hours.
To serve, add 1/2 cup plus 3 tablespoons Bloody Mary mixture to each of 8 pint glasses. Stir 1/4 cup vodka into each glass and fill with ice. Garnish glasses with celery, olives, parsley, and lemon wedges. Serve immediately.

Greg Dupree

Big-Batch Bloody Marys

Ingredients

Directions

Related Articles